The 1901 Cookbook Archive
No. 2532 — Boiled Sturgeon with Tartar-Style Sauce
English historical translation of Molokhovets recipe No. 2532 from the 1901 Russian cookbook, retaining original methods and measures.
For the sauce, beat 5 raw egg yolks until pale with 1–2 tablespoons of sugar and 1½ tablespoons of Provençal (olive) oil. Add about ½ glass of vinegar and 1 glass of grated horseradish, and mix thoroughly.
The source gives instructions for this sauce under a boiled-sturgeon heading but supplies no separate directions for cooking the fish.
To provide
5 egg yolks. 1–2 tablespoons of sugar. | 1½ tablespoons of Provençal (olive) oil. Vinegar and horseradish. |
Historical editorial note: This historical sauce uses raw egg yolks. The Russian entry does not specify a separate sturgeon-cooking method; use current food-safety guidance if preparing a modern adaptation.
Original source: Read Russian recipe No. 2532. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.